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tonyt53

(5,737 posts)
10. My grandmother would wring its neck and pop it like a towel and be left holding just its head.
Sat Sep 1, 2018, 11:41 AM
Sep 2018

Pour scalding hot water over its body, pluck its feathers, cut out its innards, cut it up, and have it in the skillet of hot lard cooking in less than 15 minutes. Of those innards, she cooked the heart, liver, and gizzard too. If is was during the summer, she cooked it on a wood-fired stove on the back porch. She also did her canning there too.

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